Snickerdoodles

Snickerdoodles are a great cookie to make with a 2 year old. Logan "helped"measure the ingredients as well as mix them in the mixer. I did have to teach him that no hands could go past the bowl when the mixer is on. But the part he enjoyed most (besides sampling them) was rolling them in the cinnamon sugar. Next stop with all of these cookies: the firehouse!!

Recipe from the 2005 Martha Stewart Holiday Cookie magazine (printed version)

Ingredients:
2 3/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 sticks unsalted butter, softened
1 1/2 cups plus 2 tablespoons sugar
2 large eggs
2 teaspoons ground cinnamon

Directions:
Preheat the oven to 350 degrees. Line baking sheets with parchment paper; set aside.

Whisk together flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with a paddle attachment, combine butter and 1 1/2 cups sugar. Beat on medium speed until light and fluffy, about 3 minutes. Scrape down sides of bowl. Add eggs, and beat to combine. Add dry ingredients, and beat to combine.
In a small bowl, combine remaining sugar and the ground cinnamon. Use a small (1 1/4-ounce) ice-cream scoop to form balls of the dough, and roll in cinnamon sugar. Place about 2 inches apart on the prepared baking sheets. Bake until the cookies are set in center and begin to crack (they will not brown), about 12-15 minutes, rotating the baking sheets after 5 minutes. Transfer the sheets to a wire rack to cool about 5 minutes before transferring the cookies to the rack. Store in an airtight container up to 1 week.